Journal Food & History , vol. 2.1

Food & History - 2.1 (2004)

  • Pages: 316 p.
  • Size:170 x 240 mm
  • Language(s):English, French
  • Publication Year:2004


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  • € 57,00 EXCL. VAT RETAIL PRICE
  • ISBN: 978-2-503-51549-6
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    Summary

    LES CLASSIQUES / CLASSICS

    C. Levi-Strauss, Le triangle culinaire (1965)

    ETUDES / ARTICLES

    S. Weingarten, The debate about ancient tracta : evidence from the Talmud - S. J.R. Ellis, The Pompeian Bar : archaeology and the role of food and drink outlets in an ancient community - M. Giagnacovo, Una tavola privilegiata : i consumi alimentari di un'azienda toscana attiva in Avignone alla fine del Trecento attraverso la documentazione contabile - M. de Los Angeles Perez Samper, La comida escrita en la Espana del siglo de Oro - P. Scholliers, Anonymous cooks and waiters. Labour market and professional status of restaurant, café and hotel personnel in Brussels, 1840s - 1900s - A. Capatti, La nascita delle associazioni vegetariane in Italia - A. Stanziani, La mesure de la qualité du vin en France, 1871-1914 - D. Nourisson, Manger à l'école: une histoire morale - A. Clément, Nourrir le Tiers Monde. La résurgence d'un débat

    ARCHIVES ORALES / ORAL ARCHIVES

    C. Marion, Entretien avec le chef Jean Bardet

    MATERIAUX / MATERIALS

    M.-L. Baya, Sources for the study of food history in Western Sahara - J. Farkas, The role of Prasadam in Acculturation in the Hungarian Krishna Conscious community

    COMPTES RENDUS / REVIEW ARTICLES